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sauteed oyster mushrooms 273791869

Crispy Sauteed Oyster Mushrooms with Rosemary Butter

Golden-brown sauteed oyster mushrooms tossed in rosemary butter with Meyer lemon. A crisp, buttery side dish ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1
Course: Side Dishes
Cuisine: American
Calories: 108
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 ounces fresh oyster mushrooms trimmed and pulled into individual pieces
  • as needed neutral frying oil, such as California avocado oil
  • to taste kosher salt and freshly ground black pepper for seasoning
  • 1 tablespoon unsalted butter
  • 1 sprig fresh rosemary
  • 1/2 large Meyer lemon cut into wedges for serving

Method
 

Prep
  1. Clean and trim the oyster mushrooms, pulling apart any clusters into individual pieces. Tear any mushroom larger than 3 inches into smaller, bite-size pieces and pat dry with paper towels. Set a large plate lined with paper towels nearby.
Pan Fry
  1. Heat a large stainless steel skillet over medium-high heat and add enough neutral oil to coat the bottom. When the oil shimmers, use tongs to place the mushrooms in a single even layer, working in batches if needed. Leave them untouched for at least 2 minutes, then flip one mushroom to check the color. If it is deeply golden brown, flip the rest and cook for another 2 to 3 minutes until both sides are crispy. Transfer the mushrooms to the paper towel-lined plate and season generously with salt and pepper. Repeat with the remaining mushrooms, adding more oil as needed, then turn off the heat. Use visual cues rather than time since stovetops vary.
Finish
  1. Wipe the skillet clean, set it over medium-low heat, and add the butter and rosemary sprig. Once the butter melts, return all the mushrooms to the skillet and toss for 1 to 2 minutes until they are glossy and coated. Season again with salt and pepper.
Serve
  1. Remove the skillet from the heat, transfer the mushrooms to a serving plate, and serve right away with a squeeze of fresh Meyer lemon over the top.

Nutrition

Calories: 108kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 2gCholesterol: 8mgSodium: 160mgFiber: 2gSugar: 1g

Notes

Use a heavy stainless steel or cast iron skillet for the deepest browning without crowding the pan.
If you prefer less chewy texture, trim most of the oyster mushroom stems before cooking.
Fry in batches and don't move the mushrooms for the first 2 minutes so they develop a golden crust.
For large batches, roast the seasoned mushrooms on a baking sheet at 425°F for 10 to 12 minutes, then finish with rosemary butter.
Serve immediately for the crispiest texture; leftovers stay good in an airtight container in the fridge for 3 to 5 days.
Leftover mushrooms are great tossed into pasta, piled on pizza, or layered onto sandwiches.
If you don't have Meyer lemon, a regular lemon works too, just add the juice a little at a time.

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